In 2021, the state of Maryland passed a bill requiring schools, businesses and organizations that generate at least two tons of food residuals per week to separate the food waste from other solid waste. Maryland generates an average 900,000 tons of food waste per year. This law aims to divert a good portion of that food waste from final disposal…
Trends come and go and kids outgrow their clothes at the blink of an eye. This surplus of unwanted articles of clothing can make it difficult to know how to dispose of these items properly, especially when affordable clothing tends to be made of synthetic materials. What’s the difference between synthetic fibers and natural fibers? Natural fibers are derived from…
While some of us find it daunting to put together a meal for a small group, Chef Tony Hull doesn’t flinch at having hundreds of guests for a single meal. As the Executive Chef of the JW Marriott in Washington, DC, his events can include upwards of 1,000 people for lunch or dinner. By his estimates, the hotel’s kitchen staff…
For this edition of our sustainable chef series, we’re connecting with the Founder and CEO of Foodhini, Noobtsaa Philip Vang. This series is designed to spotlight local chefs and their ingenuity as they work to reduce waste in the kitchen. You can find previous installments of the chef series so far here. Although the restaurants we have spotlighted so far…
Welcome back to our sustainable chef series, where we’re connecting with local chefs to spotlight their ingenuity and creativity as they work to reduce waste in the kitchen. In previous installments we featured Rob Rubba from Oyster Oyster and Liv and Zach from Toki Underground. Due to the scale of food waste produced by restaurants, chefs have the power to…
Welcome back to our sustainable chef series, where we’re connecting with local chefs to spotlight their ingenuity and creativity as they work to reduce waste in the kitchen. In our first installment, we featured Rob Rubba from Oyster Oyster. Food waste is a big issue on both a local and international scale, and a push toward food waste reduction in…
Compost Crew’s community programs offer discounted rates for residents in a designated area. Today’s spotlight focuses on Lisa White, who has been a Compost Crew customer since October of this year. Lisa’s efforts to spread the word about composting around the neighborhood of Forest Estates in DC demonstrate how one person can scale their impact in helping to reduce food…
At Compost Crew, we are proud to work with businesses and individuals that prioritize living sustainably. In the United States, restaurants produce 22 to 33 billion pounds of food waste annually. For this reason, restaurants that abide by zero waste principles can help lead the way as we work to fight food waste both locally and globally. In order to…
Now that it’s almost Halloween, our Compost Crew team is gearing up for a few weeks of heavy compost buckets full of pumpkin scraps! If you’re planning on carving a pumpkin or making a fresh pumpkin pie this season, don’t let the pumpkin go to waste when you’re done with it. In the United States alone, more than one billion…
By: Kristie Blumer, Organic Solutions Sr. Manager It’s undeniable: the use of kitchen caddies and kitchen caddy liners has helped so many families give food scrap recycling a try for the first time. For that reason alone, they definitely deserve a place in the community composting sphere. The real question, however, is whether or not liners really make a substantial…